Friday, June 15, 2012

Strawberry Jam (and recipes)

On Wednesday we went Strawberry Picking!! It was so much fun. Emerson was in the Boba structured carrier strapped on front of me, it took a while to get him to sleep so I could finally pick, but Avery and her friend had a blast picking for me.

We ended up getting almost 11 pounds of berries!!!
Not the best, taken with my cell

And I made jam!!
120oz to be exact!
The plastic containers and 2 large jars are freezer jam
and the smaller jars are the regular way (they look better, but haven't tried them yet)
I also sent home a small plastic container with my neighbor!
The freezer jam has no added sugar, so it's a bit tart, but we've been using one that is in our fridge and so far it's pretty yummy!
I doubled this recipe and got about 80oz of jam!
  • 3 lbs strawberries stems removed (I just cut them off to make is faster
  • 1 and 3/4 cups apple juice
  • 1 and 1/2 packages no sugar or low sugar pectin
  • Mash the strawberries in a large bowl (one layer at a time)
  • In a small saucepan, bring the apple juice and pectin to a rolling boil for 1 minute
  • Pour straight into the mashed berries and stir  hard for 1 minute
  • Ladle into freezer safe containers and place in the refrigerator overnight to allow to cool and set
  • Then store in freezer
  • Good in freezer for up to 1 year or in fridge for 3 weeks. 
Then I did the regular way with the jars. I can't wait to open these bad boys up and give them a taste!!!

  • 2.5 cups crushed strawberries (it gave me 5, 8oz jars worth. Feel free to double if you want)
  • 1/8 cup lemon juice
  • 3tbsp Pectin
  • 3.5 cups sugar
  • Glass preserving jars with lids and bands
  • Heat jars and lids in simmering water on stove (don't let boil), set bands aside. Until ready to use
  • Combine strawberries and lemon juice in a saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil over high heat, stirring constantly
  • Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, Skim foam if necessary.
  • Ladle into your hot jars leaving 1/4" headspace. Wipe rim. Center lid on jar and screw on band.
  • Process the jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
I just stood my jars in the bottom of a pot that was tall enough. Then added enough water to cover them by about 2" and then once it started boiling hard I started my 10 minute count. 

Super easy!!!
Don't be scared by making your own jam. 
My berries came to $16.69 ($1.55 a pound!!!), my jars were $9.50 (but these can be reused) and my pectin was $9. For buying 2 pectin's I got a free bag of sugar up to $2 (mine were $2.09 and $2.49) so I spent another $.60 for sugar... and I always have apple juice in the house.
My total was $35.79, but $9.50 will be used over and over again. 
So for $25 each year to make this much jam? Yeah I'd do it all again in a heartbeat!!!

And if you have any berries left over (we only had about a pound left!) You can always make these dehydrated berries in the oven! YUM


reina tamayo said...

Yummy , we love Strawberry Jam !!! :) Thanks for sharing .